Lamb Curry-A Quick Pressure Cooker One Pot Recipe
Pressure Cooker Lamb Curry
This is the simplest, quickest and easiest version of a lamb/mutton curry, made in a pressure cooker. Everything is put together and cooked under pressure for 10 minutes, 15-20 minutes for mutton.
Serves: 4
Edited December 2023
Ingredients
- 500 gm. lamb or mutton pieces, with or without bones, as you like. Any part of lamb will work, but I mostly use shoulder or leg.
- 1 1/2 tbsp. sunflower or other oil
- 1 tsp. cumin seeds
- 1/2 cupful or 1 medium-large onion*, peeled and roughly chopped
- 2 medium sized, roughly chopped fresh tomatoes or 1 cup tinned tomatoes
- 1/4 teaspoon salt
- 2 cloves garlic; picture here shows grated garlic, but they can be whole
- 1/2 inch piece of peeled ginger root
- 1 tsp. red chilli powder or a couple of fresh red chillies. Adjust amount to taste
- 1/2 teaspoon turmeric powder
- 1/2 tsp. ground coriander seeds
- 1 tsp. Garam Masala
- 1 teaspoon garam masala
- 1 handful fresh coriander leaves, chopped
- *in the picture here, I have used leftover pre-fried onions, but raw onions are fine
Instructions
- Place the onions, tomatoes, ginger, garlic and all the spices, except Garam Masala, in a blender and blend them to a paste.
- Heat the oil in a pressure cooker and add cumin seeds.
- As soon as they crackle, add the blended paste. Fry until oil begins to shine at the edges and the mass begins to come off the pan. This takes only a few minutes on medium heat.
- Add the lamb, and stir fry to mix everything well.
- Add water, around 1- 1 1/2 cup. The amount of water depends upon how think or thin you want your gravy to be.
- Close the pressure cooker and cook under pressure for 15-20 minutes.
- Let the pressure cooker cool, open the lid. Check that the meat is cooked. Taste and adjust seasoning.
- Add garam masala and half the coriander leaves. Stir and close the lid, allowing the flavours to infuse.
- Adjust seasoning.
- Serve piping hot with a sprinkling of coriander leaves, with Chapatties or Naan.